Chicken And Eggplant Parmigiana Recipe
Recipe By Taste
Is there anything better than crispy, golden crumb-coated chicken topped with a rich tomato sauce and gooey melted cheese?
4.9
22 Rating -
Rate
Non Vegdiet
2hr 5minstotal
1hr Prep
1hr 5minsCook
2hr 5m.total
1hr Prep
1hr 5m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Chicken And Eggplant Parmigiana Recipe
- 1 Lilydale free range chicken breasts, excess fat trimmed
- 35 gram Panko breadcrumbs
- 1/2 Eggs, Lightly Whisked
- 1/2 tablespoon Plain flour
- 31.25 milliliter Light extra virgin olive oil
- 1/4 centimeter 1 eggplant, cut thick slices
- 2 Large fresh basil leaves, torn
- 45 gram Ctn bocconcini, drained, thickly sliced
- 1/4 tablespoon Extra virgin olive oil
- 1/4 Brown onion, finely chopped
- 1/2 Garlic Cloves, Crushed
Nutrition
value
value
491
calories per serving
39 g Fat9 g Protein27 g Carbs4 g FiberOther
Current Totals
- Fat39g
- Protein9g
- Carbs27g
- Fiber4g
MacroNutrients
- Carbs27g
- Protein9g
- Fiber4g
Fats
- Fat39g
Vitamins & Minerals
- Calcium99mg
- Iron4mg
- Vitamin A267mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B944mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium49mg
- Manganese1mg
- Phosphorus116mg
- Selenium21mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste